4 green tomatoes
1 c. cornmeal or flour or try it half and half
1 stick butter
freshly ground black pepper

Slice the tomatoes 1/4 to 1/2-inch thick and season them with salt and pepper. Spread the flour or cornmeal on a baking sheet and add the tomato slices, coating each side evenly. Melt the butter in a heavy skillet; when very hot, add the slices in a single layer, but do not crowd. When golden brown, turn and brown the second side. Drain on paper towels. Proceed in batches until all are done. Serve with marinara sauce, if desired.

Yield: 4 servings.